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Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.
Photograph by Antonis Achilleos
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By m&m_11440797
NY
on March 29, 2012
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Made this recipe for a dinner party and got rave reviews. Everyone, even the kids liked it.
By Chef Elyse Clark
Long Island, NY
on March 20, 2012
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yummy vegan and nutritious alteration:
sub sweet potatoes for their starchy cousin
sub unsweetened nut milk to avoid unnecessary cholesterol consumption from cow breast milk
sub coconut oil for butter - coconut oil is a much heart healthier tropical fat
sub tempeh/eggplant/coconut meat seasoned like bacon (ie smoked paprika, chili powder, pepper, salt
and as for the cheddar - vegan versions are now available at most large grocery and health food stores (daiya melts the best
By krigsk
Atl, GA
on March 18, 2012
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yummy! something I will make again. But I added salt, pepper and garlic salt, to the potatoes after they were peeled.Per the suggestions on here I used sharp cheddar. And it was great!
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